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THE 

SHREDDED^- 
WHOLE 

WHEAT BISCUIT 

TO nourish ourselves properly* 
we must bear in mind that 
during the process of living 
we use up and cast away matter 
that must be replaced by equal sub- 
stances* We must find these supplies 
among such foods as contain in them 
elements which constitute the human 
system* To make the structure and 
keep it in good repair* man needs a 
perfect food* and this he finds given 
him by nature in the whole wheat 




COPYRIGHT 1896 BY CEREAL MACHINE CO. 




grain. Shredded Whole Wheat Bis- 
cuits may truly be called the 44 staff of 
life," as they contain all the elements 
of the whole wheat grain, and are 
fully capable of sustaining life* It 
must be remembered that the ordinary 
white bread is not a perfect food, but 
simply a starchy dilutent for an over 
nitrogenous diet, and is no doubt 
responsible for much of the intestinal 
indigestion and constipation which is 
so prevalent in our country* A thor- 
ough acquaintance with those facts 
cannot be too highly estimated, espe- 
cially by mothers* Muscle, brawn 
and brain cannot be created or re- 
paired by white bread made from 
flour robbed of its phosphates* 

The entire process of manufacture 
of Shredded Whole Wheat Biscuit 
being mechanical, kneading, handling 
or touching the properties contained 
in its manufacture by human hands 
is out of the question* The trans- 
formation from the whole wheat grain 
is sufficiently rapid to exclude infec- 
tion by the meal worm, or any of its 
progeny, so prevalent in flour and 
meals, Or cereals put up in packages* 



Shredded Whole Wheat Biscuit is 
tender, palatable and exceedingly 
nutritious, with no foreign ingredient, 
except salt to season* 

Shredded "Whole "Wheat Biscuits may- 
be toasted in the oven and served with 

directions for milk as a 
serving breakfast 
food; or, moistened with milk cr 
water, toasted in a hot oven five 
minutes, and served with fruit juices 
or apple sauce* Milk may be used if 
desired* 

The biscuits may be split, moistened 
slightly with cold water, then toasted 
in hot oven and used as one would 
use ordinary toast as a foundation for 
poached eggs or dropped eggs, birds, 
broiled or panned oysters, or the var- 
ious made dishes* 

They may be rolled and used 
as a substitute for bread for stuffing 
for poultry, meat and fish. 
st u f f i n g They may be rolled and 
used in place of bread or cracker crumbs 
in scalloped oysters, tomatoes, etc. 

They give a much more beautiful 
appearance than cracker or bread 
crumbs to fried articles* 



FOR 

BREAKFAST 



As a breakfast cereal — put the biscuits 
on a plate and pour slowly over each 
three tablespoonfulsof milk, place them 
on a buttered dish and then in a hot 
oven for five minutes. Lift carefully 
and serve with cream or fruit juice. 
Of course they, like all other cereals, 
are most healthful without sugar* A 
small quantity, however, may be 
used by those who have accustomed 
themselves to its use* 



Pour over each biscuit four table- 
spoonfuls of boiling water, place them 
buttered on & buttered dish, and 

toast then in the oven for 
five minutes, draw the dish to the 
door of the oven and place on each a 
bit of butter* Run them back into 
the oven for two minutes* Transfer 
to a hot dish and serve at once. 

Beat without separating three eggs, 
add one quart milk and four Shredded 
a breakfast Wheat Biscuits, 

pancake rubbed fine. Mix 
well and then beat in one cup (one- 
half pint) of flour* Bake on a griddle, 
using but a tablespoonful for each 
cake* Spread to usual size* These 
can be eaten by persons with weak 
digestions as the biscuits are well baked 
before being used. In ordinary flannel 
cakes the flour cannot be cooked on 
the griddle sufficiently long to make 
them easy of digestion. Then too, 
these contain neither baking powder 
nor yeast, another advantage. 

Pick into shreds half a pound of 
dried beef. Put one tablespoonful of 



butter into a frying pan, when hot put 
in the beef, stir and cook for a mo- 
a breakfast ment. then dust over 
dish one tablespoonful of 
flour. Mix and add one cup (one-half 
pint) of milk* When boiling add dash 
of pepper* Put two biscuits into the 
oven until crisp. Split and place on a 
heated dish. Pour over the hot beef 
and serve at once. 

Rub two Shredded "Wheat Biscuits 
rather fine, mix with a double amount 
cod fish of picked or shredded cod 

balls fish, add a dash of pepper 
and two well beaten eggs, then pour 
over gradually sufficient hot milk to 
just moisten (one-quarter cup). Form 
inta balls, dip in egg and then in 
rolled shredded biscuits, and fry in 
smoking hot fat. "Who tries these will 
never again use potatoes for cod fish 
balls. 

Split two biscuits into halves, place 
in a baking dish. Pour over sufficient 
ye perfect milk to soften, about 
dish four tablespoonsfuls to 
each, and over each a teaspoonful of 
melted butter* Peel and cut into 



slices four solid tomatoes* Place them 
on the biscuits and bake fifteen minutes 
in a quick oven* "When done dust 
with salt and pepper and put on each 
a bit of butter* Transfer carefully 
with a cake turner to a heated dish* 
Serve at once* For a lunch dish* 
pour over half a pint of cream sauce* 

Use seven parts boiling water to 
one part shredded cereal coffee* Put 
directions coffee in cheese- 
for making cloth bag in coffee 

CEREAL COFFEE ^ ^ 

Turn the boiling water on the coffee 
and boil five minutes* Remove the 
bag* bring the clear liquid to a boil* 
serve with cream and sugar while hot* 
To one package of gelatin add 
one pint cold water* Let stand until 

SHREDDED CEREAL thoroughly 

coffeegelatin softened* Then 
add one quart shredded cereal coffee* 
boiling hot* one cup sugar* whites of 
two eggs beaten to a froth* Let come 
to a boil* take from fire and let stand 
one minute* Skim and strain through 
flannel bag and set away in cool place* 
Serve cold* with or without cream* 




FOR 
LUNCH 

Split three Shredded "Wheat Bis- 
cuits into halves and place them in a 
cream chicken baking pan* Pour 
hash ovef eac h f ouf 

tablespoonfuls of milk, and place in a 
moderate oven five minutes. Have 
ready the hash as follows: Put one 
tablespoonful of butter into a saucepan 
with one of flour* Mix and add a cup 
(one-half pint) of milk* stir until boil- 
ing t add one pint of cold cooked chicken* 
chopped fine* a teaspoonful of salt and 
a quarter of teaspoonful of pepper* 
Transfer the biscuits to a heated dish 



and cover with the hash, A poached 
egg on top of each makes a very 
pretty garnish* Sprinkle over chopped 
parsley and serve* 

Split three Shredded Wheat Biscuits 
into halves and put them in a moderate 
strawberry oven for five min- 
s h o rtc a k e utes* Stem and sugar 
one box of berries* slightly mash at least 
one half of them* Remove the biscuits* 
cover the lower half with the mashed 
berries* then place on the uppers* and 
cover them with whole berries* and 
stand them at the oven door for a mo- 
ment* Dust with powdered sugar and 
serve plain or with cream* Delicious* 

Put three Shredded "Wheat Biscuits 
into the oven to heat* Then split care- 
welsh fully into halves and place* 
rarebit split side up* on a heated dish* 
Put one pound of grated soft American 
cheese into a saucepan* add a teaspoon- 
ful of "Worcestershire sauce* a half tea- 
spoonful of salt* a dash of paprica* 
Beat the yolks of two eggs with one 
gill (one-half cup) milk* pour it over 
the cheese* Stir all rapidly over the 



fire until melted* Pour at once over 
the hot biscuits and serve* 

Split two Shredded "Wheat biscuits 
into halves* Butter lightly and cover 
toast e d thickly with grated Ameri- 
cheese can cheese* Dust lightly 
with salt and paprica*and run into a hot 
oven for five minutes* Serve at once* 

Split two Shredded Wheat Bis- 
cuits into halves and place them in a 
melted cheese baking pan* Pour 
on toast over the biscuits 
just as much milk as they will 
absorb without being sodden* then 
cover with two tablespoonf uls of grated 
American cheese, and bake in a quick 
oven five minutes* Transfer with a 
cake turner to a heated dish and serve 
at once* 

To prepare the figs: Wash one 
pound of pulled figs* cover them with 
a perfect C old water* add two 
with figs bay leaves and soak 
over night* Next morning bring 
slowly to boiling point and keep them 
there for ten minutes* Lift each fig 



carefully and put it in a bowl* Boil 
the liquid down to a syrup and pour 
over the figs. 

Put the Shredded Wheat Biscuits 
into a moderate oven for five minutes, 

the or until hot and crisp. Split 
sweet them and put between 
them two figs that have also been cut 
into halves lengthwise; making a 
sandwich as it were* Serve with 
whipped cream heaped over and 
around* Plain cream may also be 
used* 

Hard boil five eggs* Chop the whites 
very fine* and press the yolks through a 
beauregard sieve* Put one table- 
eggs spoonful of butter 

and one of flour in a saucepan* 
when melted add one cup (one-half 
pint) of milk* Stir until boiling* 
add the whites* a teaspoonful of salt* 
a salt spoon of pepper* and stand over 
boiling water while you heat in the 
oven three biscuits split into halves* 
Dish them and cover with the white 
sauce* Heap over the yolks* Stand 
in a warm oven for three minutes and 
serve* Good and sightly* 



Rub fine six Shredded "Wheat Bis- 
cuits* Pour over them one and one 
bread half cups of milk, soak 
c r oq u ett es half an hour, then cook 
slowly for a few moments over the fire, 
add the yolks of four eggs and one cup 
of chopped candied fruit, cherries and 
pineapple* Mix and turn out to cool. 
"When cold, form into cylinders, dip 
in egg, roll in shredded biscuit crumbs 
and fry in hot fat* Serve with cara- 
mel sauce* 

& 

Every one is invited to visit the 
permanent exhibit of this Company, 
84 \ Broadway, New York, and per- 
sonally witness the process of manu- 
facture* 




Cut solid tomatoes into halves and 
remove the seeds* Rub fine one 
stuffed Shr eddedWheat Biscuit to 
tomatoes each two tomatoes* Pour 
over it a tablespoonful of melted butter* 
add one of chopped parsley* a teaspoon- 
ful of salt* a quarter teaspoonful of pep- 
per and six tablespoonfuls of hot stock* 
Fill this into the places from which 
the seeds have been taken* heaping it 
up in a mound in center of the toma- 
toe* and bake fifteen minutes in a 
moderate ovem 



Cut the tops four inches long from a 
bundle of asparagus* Tie in small 
asparagus bundles, drop in salted 
in ambush boiling water and boil 
for half an hour* Split three Shredded 
"Wheat Biscuits* pour over each half 
two tablespoonfuls of milk and heat 
them in the oven* Place them on a heat- 
ed dish* Drain the asparagus* lay it in 
the biscuits lengthwise* heads all one 
way* Put one tablespoohful of butter in 
a saucepan* "When mixed and melted 
add one cup (half pint) of the water 
in which the asparagus was boiled* 
stir constantly until boiling* add a 
quarter teaspoonful of salt* and same 
of pepper* and two taMespoonfuls of 
lemon juice* and yolks of two eggs* 
Pour over the asparagus and serve. 

Pare and core four nice tart apples* 
cut them into slices* Rub fine three 
brown Shredded Wheat Biscuits* 
betty Put a layer of these crumbs 
in the bottom of the baking dish* then 
'a layer of apples* then another of 
crumbs and so continue until the dish 
is full* Put half a cup of sugar or 
molasses in a half cup of water and 



pour slowly over the mixture* Bake 
half an hour in a hot overu Serve 
hot with hard sauce. 

Cover a quarter box of gelatin with 
a cup of cold water to soak for ten 
bisque minutes* Rub fine one 
cream Shredded Wheat Biscuit* 
Whip one pint of cream* turn it in a 
pan* stand this in another of cracked 
ice* Sprinkle over three quarters of a 
cup of powdered sugar* and the "Whole 
Wheat Biscuit* add a teaspoonful of 
vanilla* a half teaspoonful of bitter 
almonds* and a teaspoonful of cara- 
mel* Stand the gelatin over hot 
water until dissolved* strain it into the 
cream and stir at once carefully but 
continuously until the mixture begins 
to thicken* Turn into a mould and 
stand on the ice to harden* Chopped 
dates or prunes may also be added* 

Add a cup (half a pound) of sugar 
to one pint of cream* put into a double 
bisque boiler to scald. 

frozen pudding Take from the 
fire and add one pint of cold cream. 
When perfectly cold add one tea- 
spoonful vanilla* one of caramel and 



two of cocoa* Turn into the freezer 
and freeze* When frozen stir in one 
Shredded Whole Wheat Biscuit that 
has been rubbed and sifted. Re-pack 
and stand aside for one hour* Better 
than brown bread ice cream* 

Soak two Shredded Wheat Bis- 
cuits in one pint of milk for half an 
queen of all hour* then add half 

puddings a C up of sugar* a 
quarter of nutmeg grated, and three 
eggs well beaten* Stir in a half cup 
of either layer raisins* currants or 
sultanas* Pour in a baking dish and 
bake in a moderate oven half an hour. 
Serve hot with a liquid pudding sauce. 



SEAMAN -PRESBREY DEPT., 
874 BROADWAY 



MAKERS 



0 014 637 196 6 • 



Conservation Resources 
Lig-Free® Type I 
Ph 8.5, Buffered 




Conservation Resources 
Lig-Free® Type I 
Ph 8.5, Buffered 



